Description

"It's Moosewood's world. We're just eating in it." —Christine Muhlke, The New York Times

The creators of America’s beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, their new book with over 250 brand new, never-before-published recipes.

With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well… their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book…” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet. All this experimentation has led them to some great new recipes:Two Potato Tomato CurryCashew-Crusted Chickpea BurgersCuban Picadillo with TofuPot Pies for AutumnWinter and SpringButternut LatkesJamaican Jerk Tempeh Pattiesand plenty more.

Of course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.

About the Author

THE MOOSEWOOD COLLECTIVE has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Some members have worked for the restaurant since it was founded in 1973.

Praise For…

"It's Moosewood's world. We're just eating in it." —Christine Muhlke, The New York Times

“Well-done, Moosewood! You have become a beloved part of American cultural history and morphed into a truly national institution that most of us know through the cookbooks that have emerged. One after the other, those enticing combinations of delicious recipes and lively prose have borne witness to Moosewood's most compelling idea: "community" - that harmonious feeling among a group of people that takes place in the kitchen and at the table as we share a commitment to good food and being together. Moosewood Restaurant Favorites will introduce a new generation to a beloved institution and call up happy memories of meals and recipes over the years.” —Nancy Harmon Jenkins, author of The New Mediterranean Diet Cookbook, The Essential Mediterranean and many others, on Moosewood Restaurant Favorites

“As any experienced cook knows, extracting the savor of vegetables, completely without meat, presents its own special difficulties. Fortunately, the Moosewood collective has succeeded in meeting those challenges and produced a fine book of direct and simple recipes, each with its own savory twists. This thorough book will delight vegetarians and non-vegetarians alike and will become a cornerstone in any cook's library. In short, Moosewood has elevated meatless cooking to the level of great cuisine and artfully showcases vegetarian cooking at its finest.” —James Peterson, author of 15 cookbooks and winner of 7 James Beard Awards, on Moosewood Restaurant Favorites